Coxinha
A very popular snack in Brazil consisting of shredded chicken meat covered in dough, molded into a shape resembling a teardrop, battered and then deep-fried.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The exact origin of the coxinha is debated, with popular stories linking it to the Brazilian royal family in the 19th century. One story claims that a cook, tasked with making the emperor's son's favorite chicken dish, faced a shortage of chicken parts and improvised by shredding the available meat, covering it in dough, and frying it. Another version suggests it emerged during the industrialization of São Paulo, offering a more affordable alternative to whole chicken legs sold at street fairs.
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Coxinha is deeply ingrained in Brazilian culture, considered a beloved and accessible snack enjoyed by people of all ages and socioeconomic backgrounds.
Ubiquitous Presence
Coxinhas are readily available throughout Brazil, found in bakeries, cafes, street fairs, and lanchonetes (snack bars). They are a staple of Brazilian fast food.
Party Food
Coxinhas are a popular choice for parties and gatherings, often served as appetizers or finger food.
Regional Variations
While the classic chicken coxinha is most common, regional variations exist, featuring different fillings like cheese, shrimp, or even vegetarian options.
Symbol of Comfort Food
For many Brazilians, coxinha evokes feelings of nostalgia and comfort, representing a simple yet satisfying culinary pleasure.
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The coxinha offers a savory and satisfying flavor profile, combining the richness of chicken with the crispy exterior of the deep-fried dough.
The primary flavor comes from the shredded chicken filling, typically seasoned with onions, garlic, parsley, and sometimes catupiry cheese (a creamy, mild Brazilian cheese). The dough, often made with chicken broth, adds a subtle savory note that complements the filling. Deep-frying imparts a crispy, golden-brown crust that contrasts with the soft interior.
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Dough Consistency
The dough should be smooth, pliable, and not too sticky. Using warm chicken broth helps create a smoother texture.
Filling Moisture
Ensure the chicken filling is not too dry or too wet. Excess moisture can cause the coxinha to fall apart during frying.
Shaping Technique
Mastering the teardrop shape takes practice. Use moistened hands to prevent the dough from sticking and create a smooth, even surface.
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) to ensure the coxinha cooks evenly and achieves a golden-brown color. Avoid overcrowding the fryer.
Catupiry Addition
Adding a small amount of Catupiry cheese to the center of the chicken filling enhances the flavor and adds a creamy texture.
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